Summer Vegetable and Goat Cheese Pasta Recipe

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90% of the time I would say I eat pretty healthy – low carb, lots of veggies, organic protein, limited dairy, low sugar (minus all of the ice cream). 10% of the time you have to treat yo self and my ultimate indulgence is pasta. It’s cozy, comforting and always feels like it is made with love. 

Since I am limited on time these days but always enjoy cooking dinner for my family, I rely on recipes that are delicious, wholesome, quick and easy. This pasta recipe is the epitome of easy. Filled with fresh summer veggies (really of your choosing!) and creamy goat cheese. Yum! I love that this recipe can easily be replaced with zucchini noodles, spaghetti squash or gluten free noodles and taste just as good. Here’s what to do…

Ingredients:

1lb of pasta, I like to use fusilli or farfalle noodles for this recipe
1 pack of cherry tomatoes, halved
1-2 zucchini, chopped
chopped basil 
1 package of herb goat cheese
salt and pepper to taste
red pepper flakes (optional)
1/2 cup reserved pasta water
*you can add other veggies too! Asparagus, mushrooms and artichoke hearts would all be yummy in this dish.

What to do:

Preheat oven to 400 degrees. Chop veggies, coat in salt, pepper and olive oil and lay evenly on a baking sheet. Roast veggies in the over for 20 minutes (or until soft). Meanwhile, boil water and cook pasta according to the instructions on the box. Once both are done, combine in a large bowl and add the entire goat cheese to the hot pasta. Slowly mix and the cheese will melt into a sauce. If the cheese and pasta gets too dry then add the reserved pasta water until it gets to a sauce consistency. Add salt and pepper to taste and top with fresh basil. Serve!

Let me know if you have any questions in the comments!

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